This is a simple, no-pretense, comfort food for may konkaniites. No other curry and side dish combination go so well hand-in-hand :-)
Preparation time: 30 minutes
Fire content: 3/10
- 200gms green gram (moong) or horse gram (kulitha)
- 1/2 cup grated coconut
- 1/2 tsp mustard - for seasoning
- 2 tsp oil - for seasoning
- 4 garlic cloves - for seasoning
- 3 spoons - coriander seeds - for the Saar masala
- 1 spoon Jeera - for the Saar masala
- 6 red chillies - for the Saar masala
- 1 green chilly - for the Saar masala
- 1/4 cup coriander leaves - for the Saar masala
- 6 tsps - grated coconut - for the Saar masala
- 5 tsps - thick tamarind pulp
- marble sized jaggery
- Pressure cook the moong (or kulitha) with 7 times the volume of water. Approximately 5 whistles.
- After pressure cooking, separate the liquid and the cooked moong into separate vessels.
- The liquid will be used to make a dilute gravy and the cooked moong will be made a side-dish.
- Upkari - Season in a little oil - mustard, red chilli, curry leaves and garlic - add the boiled moong with the grated coconut. Heat and mix for 5 minutes. Your side-dish upkari is ready.
- Saar / Curry - Season 2 spoons of oil with mustard, curry leaves and garlic - add the onion and fry till translucent.
- Fry and grind in a mixie the 6 items marked as "for the Saar masala" above.
- Add this masala to the fried onion - add tamarind pulp - add the liquid separated from moong and bring to a boil. Simmer for 5 minutes.
- Finally garnish with chopped coriander leaves.
- Enjoy with hot rice!